Tamarind / Imli Plant

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Description

Of all the fruit trees of the tropics, none is more widely distributed nor more appreciated as an ornamental than the tamarind, Tamarindus indica L. (syns. T.occidentalis Gaertn.; T. officinalis Hook.), of the family Leguminosae.

The tamarind, a slow-growing, long-lived, massive tree reaches, under favorable conditions, a height of 80 or even 100 ft (24-30 m), and may attain a spread of 40 ft (12 m) and a trunk circumference of 25 ft (7.5 m). It is highly wind-resistant, with strong, supple branches, gracefully drooping at the ends, and has dark-gray, rough, fissured bark. The mass of bright-green, fine, feathery foliage is composed of pinnate leaves, 3 to 6 in (7.5-15 cm) in length, each having 10 to 20 pairs of oblong leaflets 1/2 to 1 in (1.25-2.5 cm) long and 1/5 to 1/4 in (5-6 mm) wide, which fold at night. The leaves are normally evergreen but may be shed briefly in very dry areas during the hot season. Inconspicuous, inch-wide flowers, borne in small racemes, are 5-petalled (2 reduced to bristles), yellow with orange or red streaks. The flowerbuds are distinctly pink due to the outer color of the 4 sepals which are shed when the flower opens.

The fruits, flattish, beanlike, irregularly curved and bulged pods, are borne in great abundance along the new branches and usually vary from 2 to 7 in long and from 3/4 to 1 1/4 in (2-3.2 cm) in diameter. Exceptionally large tamarinds have been found on individual trees. The pods may be cinnamon-brown or grayish-brown externally and, at first, are tender-skinned with green, highly acid flesh and soft, whitish, under-developed seeds. As they mature, the pods fill out somewhat and the juicy, acidulous pulp turns brown or reddish-brown. Thereafter, the skin becomes a brittle, easily-cracked shell and the pulp dehydrates naturally to a sticky paste enclosed by a few coarse strands of fiber extending lengthwise from the stalk. The 1 to 12 fully formed seeds are hard, glossy-brown, squarish in form, 1/8 to 1/2 in (1.1-1.25 cm) in diameter, and each is enclosed in a parchmentlike membrane.

Climate

Very young trees should be protected from cold but older trees are surprisingly hardy. Wilson Popenoe wrote that a large tree was killed on the west coast of Florida (about 7.5º lat. N) by a freeze in 1884. However, no cold damage was noted in South Florida following the low temperatures of the winter of 1957-1958 which had severe effects on many mango, avocado, lychee and lime trees. Dr. Henry Nehrling reported that a tamarind tree in his garden at Gotha, Florida, though damaged by freezes, always sprouted out again from the roots. In northwestern India, the tree grows well but the fruits do not ripen. Dry weather is important during the period of fruit development. In South Malaya, where there are frequent rains at this time, the tamarind does not bear.

Soil

The tree tolerates a great diversity of soil types, from deep alluvial soil to rocky land and porous, oolitic limestone. It withstands salt spray and can be planted fairly close to the seashore.

Propagation

Tamarind seeds remain viable for months, will germinate in a week after planting. In the past, propagation has been customarily by seed sown in position, with thorny branches protecting the young seedlings. However, today, young trees are usually grown in nurseries. And there is intensified interest in vegetative propagation of selected varieties because of the commercial potential of tamarind products. The tree can be grown easily from cuttings, or by shield-budding, side-veneer grafting, or air-layering.

Season

Mexican studies reveal that the fruits begin to dehydrate 203 days after fruit-set, losing approximately 1/2 moisture up to the stage of full ripeness, about 245 days from fruit-set. In Florida, Central America, and the West Indies, the flowers appear in summer, the green fruits are found in December and January and ripening takes place from April through June. In Hawaii the fruits ripen in late summer and fall.

Harvesting

Tamarinds may be left on the tree for as long as 6 months after maturity so that the moisture content will be reduced to 20% or lower. Fruits for immediate processing are often harvested by pulling the pod away from the stalk which is left with the long, longitudinal fibers attached. In India, harvesters may merely shake the branches to cause mature fruits to fall and they leave the remainder to fall naturally when ripe. Pickers are not allowed to knock the fruits off with poles as this would damage developing leaves and flowers. To keep the fruit intact for marketing fresh, the stalks must be clipped from the branches so as not to damage the shell,

Yield

A mature tree may annually produce 330 to 500 lbs (150-225 kg) of fruits, of which the pulp may constitute 30 to 55%, the shells and fiber, 11 to 30 %, and the seeds, 33 to 40%.

Of all the fruit trees of the tropics, none is more widely distributed nor more appreciated as an ornamental than the tamarind, Tamarindus indica L. (syns. T.occidentalis Gaertn.; T. officinalis Hook.), of the family Leguminosae. The tamarind, a slow-growing, long-lived, massive tree reaches, under favorable conditions, a height of 80 or even 100 ft (24-30 m), and may attain a spread of 40 ft (12 m) and a trunk circumference of 25 ft (7.5 m). It is highly wind-resistant, with strong, supple branches, gracefully drooping at the ends, and has dark-gray, rough, fissured bark. The mass of bright-green, fine, feathery foliage is composed of pinnate leaves, 3 to 6 in (7.5-15 cm) in length, each having 10 to 20 pairs of oblong leaflets 1/2 to 1 in (1.25-2.5 cm) long and 1/5 to 1/4 in (5-6 mm) wide, which fold at night. The leaves are normally evergreen but may be shed briefly in very dry areas during the hot season. Inconspicuous, inch-wide flowers, borne in small racemes, are 5-petalled (2 reduced to bristles), yellow with orange or red streaks. The flowerbuds are distinctly pink due to the outer color of the 4 sepals which are shed when the flower opens. The fruits, flattish, beanlike, irregularly curved and bulged pods, are borne in great abundance along the new branches and usually vary from 2 to 7 in long and from 3/4 to 1 1/4 in (2-3.2 cm) in diameter. Exceptionally large tamarinds have been found on individual trees. The pods may be cinnamon-brown or grayish-brown externally and, at first, are tender-skinned with green, highly acid flesh and soft, whitish, under-developed seeds. As they mature, the pods fill out somewhat and the juicy, acidulous pulp turns brown or reddish-brown. Thereafter, the skin becomes a brittle, easily-cracked shell and the pulp dehydrates naturally to a sticky paste enclosed by a few coarse strands of fiber extending lengthwise from the stalk. The 1 to 12 fully formed seeds are hard, glossy-brown, squarish in form, 1/8 to 1/2 in (1.1-1.25 cm) in diameter, and each is enclosed in a parchmentlike membrane. Climate Very young trees should be protected from cold but older trees are surprisingly hardy. Wilson Popenoe wrote that a large tree was killed on the west coast of Florida (about 7.5º lat. N) by a freeze in 1884. However, no cold damage was noted in South Florida following the low temperatures of the winter of 1957-1958 which had severe effects on many mango, avocado, lychee and lime trees. Dr. Henry Nehrling reported that a tamarind tree in his garden at Gotha, Florida, though damaged by freezes, always sprouted out again from the roots. In northwestern India, the tree grows well but the fruits do not ripen. Dry weather is important during the period of fruit development. In South Malaya, where there are frequent rains at this time, the tamarind does not bear. Soil The tree tolerates a great diversity of soil types, from deep alluvial soil to rocky land and porous, oolitic limestone. It withstands salt spray and can be planted fairly close to the seashore. Propagation Tamarind seeds remain viable for months, will germinate in a week after planting. In the past, propagation has been customarily by seed sown in position, with thorny branches protecting the young seedlings. However, today, young trees are usually grown in nurseries. And there is intensified interest in vegetative propagation of selected varieties because of the commercial potential of tamarind products. The tree can be grown easily from cuttings, or by shield-budding, side-veneer grafting, or air-layering. Season Mexican studies reveal that the fruits begin to dehydrate 203 days after fruit-set, losing approximately 1/2 moisture up to the stage of full ripeness, about 245 days from fruit-set. In Florida, Central America, and the West Indies, the flowers appear in summer, the green fruits are found in December and January and ripening takes place from April through June. In Hawaii the fruits ripen in late summer and fall. Harvesting Tamarinds may be left on the tree for as long as 6 months after maturity so that the moisture content will be reduced to 20% or lower. Fruits for immediate processing are often harvested by pulling the pod away from the stalk which is left with the long, longitudinal fibers attached. In India, harvesters may merely shake the branches to cause mature fruits to fall and they leave the remainder to fall naturally when ripe. Pickers are not allowed to knock the fruits off with poles as this would damage developing leaves and flowers. To keep the fruit intact for marketing fresh, the stalks must be clipped from the branches so as not to damage the shell, Yield A mature tree may annually produce 330 to 500 lbs (150-225 kg) of fruits, of which the pulp may constitute 30 to 55%, the shells and fiber, 11 to 30 %, and the seeds, 33 to 40%.